Have you ever made a recipe and just not been sure if you like it or not, yet you seem to keep going back to the plate, picking pieces off and eating it? Then before you know it, it’s gone? That was me with this cherry pecan bread. I think the thing that threw me for a loop was that it was baked in a bundt pan, yet it only filled the pan halfway. So I ended up with this shorty bundt when I really think it should have been baked in a loaf pan to begin with.

Flavor? At first I though it was okay, nothing special, but I couldn’t stop nibbling at it. I think maybe I baked it a little long because it was just a tad dry and it definitely had a tendency to crumble a bit. It wasn’t very sliceable, so I would cut off a piece and use my fingers to break bits off to eat. I tried the fork, but that was pointless, it just kept crumbling and falling off the fork. :-/

The original recipe did not have any sort of glaze. Well, you know me and glazes, there must be one! So when I drained the maraschino cherries, I reserved the juice. I only used a little and some sifted powdered sugar, I froze the rest. For what? No idea. I’m sure I’ll use it in something though!

The flavor is good, the texture is interesting. It’s full of chopped pecans, so it’s completely studded through and through and the chopped maraschino cherries, plus my glaze, add just the right amount of sweetness. I think I will make this again, only next time I’ll try a loaf pan or maybe muffins. :)

NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html

All images and text copyright Amanda Formaro 2014. For the purposes of featuring a post from Amanda's Cookin', you may use one photo that must be credited and linked back to the appropriate post on this blog, giving proper credit. Please do NOT copy and paste anything from this website as it constitutes a violation of the AF/AC copyright.